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Posts Tagged ‘fish sauce’


After the hurricane when we came down with colds, I had an impulse to make chicken soup. But being congested, I really wanted something I could taste. I always love Asian soups, and a little spice sounded like a great idea. And it was. But next time, I won’t wait to be sick to make this soup.

Thai Red Curry Chicken Soup

5 cups chicken stock

1 package rice noodles

2 tablespoons thai red curry paste

3 tablespoons fish sauce

1/2 can coconut milk

2 tablespoons sugar

Juice and zest of 2 limes

3 tablespoons cilantro (or basil or parsley), chopped

2 tablespoons mint, chopped

1-2 cups shredded rotisserie chicken or roasted chicken breast

1 tablespoon sesame or vegetable oil

Saute the curry paste in the oil for a few seconds to infuse the oil. Add the stock, fish sauce, coconut milk, sugar, lime zest and half the juice, and let it come to a boil. Add the rice noodles and cook for a few minutes until softened. Add the chicken and allow to warm through. Off the heat, add the herbs and the remaining lime juice and serve.

 

Easy Chicken Stock

1 chicken carcass with leftover bones

1 onion, cut into quarters

2 garlic cloves

2 carrots, cut in half

a couple sprigs of any herb in the fridge, such as sage, thyme, parsley, etc

salt and pepper

water

Combine all the ingredients in a large pot and fill with water to almost full. Allow to simmer for 45-60 minutes and then allow to cool on the stove. Strain out the solids, and either use immediately or freeze for later.

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For years now, I have been listening to an old coworker talk about his love of sesame noodles. It really was more like an obsession. After making them this week, I’ve started to understand. While this version is probably a lighter, healthier, and less traditional version, I think he would be more than happy to have some. Paired with some delicious Asian-inspired chicken meatballs, you can’t go wrong. Break out the chopsticks!

Sesame Noodles

1/2 box of whole wheat spaghetti

1 shallot, minced

2 garlic cloves, minced

1 scallion, chopped with extra for garnish

1/4 cup peanut butter

4 tablespoons sesame oil

1 teaspoon fish sauce

1  tablespoon mirin

2 tablespoons rice wine vinegar

1 tablespoon Teriyaki sauce

1/4 cup sake, rice wine, or apple cider (non-traditional I know, but it was what I had in the fridge)

Juice of 1/2 lemon

1 teaspoon sesame seeds for garnish

Cook the pasta according to package instructions in salted water. Meanwhile, saute the shallot, garlic, and scallion in half the sesame oil until softened. Add the peanut butter, fish sauce, mirin, vinegar, Teriyaki sauce, and sake/cider. Stir to combine and let cook with about 1/2 cup of pasta water for 5 minutes.

Off the heat, add the pasta along with the rest of the sesame oil and the lemon. Serve warm or at room temperature, garnished with sesame seeds and scallions.

When making meatballs, the MOST important part is making sure you use enough breadcrumbs. No one likes rock hard meatballs, which comes from only using meat. If you can’t make your own (and it’s REALLY worth it, trust me), at least use some packaged breadcrumbs and soak them in a little milk. Ok. I’m done with the caps lock.

Chicken Meatballs

1 pound ground chicken

1 scallion, minced

1 garlic clove, minced

1 cup fresh breadcrumbs, not ground too finely

1 egg

1 teaspoon plus 2 tablespoons mirin

1 teaspoon plus 3 tablespoons teriyaki sauce

2 tablespoons rice wine vinegar

2 tablespoons grated fresh ginger

1 teaspoon fish sauce

1/2 cup dried breadcrumbs if needed

2 tablespoons sesame oil

Combine the chicken, egg, breadcrumbs, scallion, garlic, half the ginger, and teaspoons of mirin and teriyaki sauce in a large bowl. Add dry breadcrumbs if it seems too wet to stay in loose balls. Roll into tablespoon-sized balls and saute in the sesame oil until they brown on all sides. Remove to a baking dish.

Add the remaining ginger, mirin, teriyaki, vinegar, and fish sauce to the pan and stir together. Pour over the meatballs and bake in the oven at 375 degrees for about 10 minutes or until the meatballs are cooked through.

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